Fabulous Fudge Cake and Chocolate-Cream Frosting

Insert a super long story about how this Fabulous Fudge Cake recipe was handed down by generations of women. It wasn’t. It came in a 3 pronged folder with a bunch of other cut out recipes that I got at the Salvation Army (back when they still had the as-is store (shakes fist at Covid-19)

Fabulous Fudge Cake

Bake at 375° for 25-30 minutes. Makes one 9" triple layer cake

• 3 squares unsweetened chocolate
• 2¼ cups sifted cake flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup butter or margarine
• 2¼ cups firmly packed brown sugar
• 3 eggs
• 2 teaspoons vanilla
• ½ cup buttermilk
• 1 cup boiling water

1. Grease bottoms of 3 nine inch layer-cake pans; line pans with Waxed paper; grease paper.

2. Melt chocolate in a small saucepan over very low heat; save for Step 5.

3. Sift cake flour, baking soda, and salt onto waxed paper.
4. Cream butter or margarine in a large bowl with a spoon or electric mixer at medium speed; gradually add sugar; beat until mixture is fluffy.
5. Beat in eggs, 1 at a time; beat until thick stir in vanilla and chocolate with spoon or mixer at low speed.
6. Add sifted dry ingredients, a third at a time alternately with buttermilk, stirring by hand or with mixer at low speed until just blended; stir in boiling water. Pour into pans.

7. Bake in moderate oven (375°) 25-30 minutes, or until centers spring back when lightly pressed with fingertip.

8. Cool in pans on wire racks 5 minutes; loosen around edges with knife; turn out onto racks; remove wax paper; cool completely. Put layers together and frost.

CHOCOLATE-CREAM FROSTING

Makes enough to fill and frost 1 9″triple-layer cake

• 2 squares unsweetened chocolate
• 2 tablespoons butter or margarine
• 1 cup 10X confectioners’ powdered sugar (sifted)
• ¼ teaspoon salt
• 1 egg
• 1 cup cream for whipping
• 1 teaspoon vanilla

1. Melt chocolate and butter or margarine on top of a large double boiler over hot, not boiling, water; beat in sugar, salt, and egg until smooth
2. Place the top of the double boiler over ice in a large bowl; start beating with an electric mixer or rotary beater, gradually adding cream; continue beating 3 to 4 minutes, or until fluffy-thick; stir in vanilla.
3. Keep frosting over ice as you work, Chill cake until serving time